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Macaron Tutorial

Tuesday, February 23, 2010

I get giddy pretty often. I can't help it. It's my self defense mechanism against discontent, routine, hardship. My heart does a happy dance reading a friend's book feeling so proud of her as I realize the depths of her talent. My toes start moving in my shoes while listening to a perfect piece of music. I get giddy pulling out a perfectly moist and tender gluten free banana bread out of the oven. The little things deserve inner celebrating. I get giddy.

This week it was finding rhubarb for the first time this year. Yes, I know. I am easy. Making Rhubarb and Red Berry Crumbles was even easier.

It's a bit early still to have outdoor cultivated rhubarb over here (April/May) and I knew by the intense red color that this one was hothouse rhubarb (grown in heated greenhouses). I also knew it would be sweeter than its outdoor sister which was perfect on so many levels mixed in with berries in a crumble. B. wondered if he would have to drown his crumble under a mound of vanilla ice cream to offset all that tartness. Nope.

As I was mixing the crumble topping, I started going over my reasonning with him and that's when my husband looked at me as if I were the biggest baking geek out there. This type of rhubarb would be tart enough to make you notice it but would round the tartness of the raspberries while boosting up the flavor of the blueberries. Add a gluten free crumble topping with a pinch of cardamom and you have the perfect dessert to brighten any day.

Come to think of it we are big geeks. We start on a topic and bounce off ideas, questions and solutions all the time. Can be his trombone playing, my baking, writing, photography, vintage car fixing, the moon, the stars and everything in between. Absolute fun but it drives my parents insane when they come visit as they are trying to keep up.

Speaking of which...I know I will be making these crumbles again very soon when my parents come to visit. They will be here in just three weeks! They arrive 2 days after my return from teaching baking and photography workshops in Los Angeles and Seattle. Talk about timing! No time to noodle around to get the house ready and the fridge full! It's been over a year since they have come to visit. Oh! I just can't wait!

My mom loves stewed fruits of any kind. That's the fate we usually reserve for over ripe fruits back home. Growing up it was my breakfast and dessert of choice: stewed fruits over her homemade yogurt and a sprinkle of muesli for crunch. I guess that's why I love crumbles so much. Similar in texture, contrasting soft fruits and crunchy topping. Yet a tad more decadent with a scoop of vanilla bean ice cream. One night I even got fancy and candied some rhubarb peel on top. Inner happy dance...

One more thing: my friend Valentina who is an insanely talented photographer is teaching young kids the art of photography but the school needs a little help either in the form of used cameras or donations to purchase cards. It would only take 150 of us giving $10 each to help them meet their goal. That's not much. I love the idea of teaching children such crafts and arts at an early age. They can learn so much more than just how to take a picture: architecture, technology, discipline, community, etc... Click here for more information on how to help.

Rhubarb and Red Berry Crumbles:

Serves 6-8

Notes: I start by preparing the crumble first so I can freeze it while I prepare the fruit and preheat the oven. This way, I can easily grate it over the ramekins or baking dish before baking and not get it too soft in between my fingers as I top the fruits with it. If you tolerate gluten, replace all the gf flours with 1.5 cups of all purpose or soft whole wheat flour.

Prepare the crumble topping:In a large bowl, stir together all the flours, cardamom and pinch of salt. Add the butter and honey and start mixing everything together with your fingertips. You want to form a few large clusters of dough. It will be easier to grate once cold. Freeze the mixture while you prepare the fruits.

Preheat the oven at 350F and position a rack in the middle.

Prepare the fruits:If you are using fresh rhubarb, peel it first then cut it in small pieces (about one inch). Use frozen as it is.In a large bowl, mix together the rhubarb and berries along with the cornstarch, lemon juice and zest and honey. Stir the whole mix delicately as not to break the raspberries too much. Divide the mixture into lightly buttered ramekins or one 13x9-inch baking pan.

Assemble:Grate the cold crumble mixture right over the fruits with either a cheese grater or a microplane with large holes. Bake for 20-30 minutes or until the fruits start to bubble and the topping is golden brown. Handle with care - bubbling juices are very sneaky!

If you desire to candy and twirl some rhubarb strips, it's pretty easy actually: Start by heating on the stove on medium high, equal parts sugar and water until the sugar dissolves (simple syrup. Preheat the oven at 200F. With a vegetable peeler remove long strips from the rhubarb stem. Dip them in the simple syrup and lay them flat on a baking sheet lined with either parchment paper or a silicone mat and let dry in the oven for about 1 hour. Remove from the oven and quickly twirl the rhubarb strips around wooden spoons, skewers, etc..let cool completely.

the first bright red stalks i see at the market, i am grabbing them and practically running home to make this crumble - and i am getting giddy just thinking about it too ! but really, how could i not - look at all that sweet bubbly bright red goodness, YUM ! :)

My best friend is crazy for rhubarb and I've been trying to find some recipes to make for her. She just moved a few hours away and I'd love to make some rhubarb goodness for her first visit back. Thanks!

These look really good. I've been craving rhubarb for a while now, but it seems to never be available in the stores and the last time I did find it it was not good quality. Hopefully it will get to CA soon so I can try this:)

My husband has celiac disease and isd on a gluten free diet. It is so exciting to see new things to make for him! Thank you for sharing! It is funny we recently stumbled onto macarons in the freezer section of a store and he loves them, so I look forward to trying to make some of my own! Thank you thank you!!

Aleandra: at the restaurant I used to work for, I would always have a stash of crumble dough in the freezer for quick crumbles and one day I did not have time to wait for it to thaw and figured I'd grate it like cheese on a gratin :)Years later I found out that others had been doing it too which made me feel good that I wasn't a weirdo!

This looks gorgeous! I ADORE rhubarb, Im just finished eating last years batch of rhubarb & ginger compote and cant wait to make more this year!By the way I love your spoons, such gorgeous colours with the white background, beautiful as always. Lilly x

You studette! Excited for your folks' visit :) Also - I want the raid the fridge with B when you're on the west coast b/c I know you fill it with all the best stuff when you travel! And one more thing - your crumble with the deep red curly twirl is stunning. It looks so good my jaws are aching in anticipation of the tartness! xo

I started giggling when I saw your post - evidently I wasn't the only one with rhubarb on the brain!!! I like to pair it with apples and was trying to find some for a crisp no luck! I never thought of freezing the crumble dough before - I love the look of it and will have to give it a go. Am signed up for your LA class and cannot wait!!!!

Hi Helene! This looks AMAZING! I still have yet to try rhubarb...because I keep thinking it will taste like celery =). But I am going rhubarb and berry picking this summer and look forward to trying out this recipe!

I have been checking every day at my local market for the first rhubarb. None yet! Now after seeing this sweet little recipe, I'm really anxious. I can't wait to try it. I make a rhubarb/ginger sauce and serve it over ice cream that makes me giddy! Can't wait to make it either....help!

These look delicious. I can't wait for rhubarb at our Farmer's Market! Maybe we can get a recipe for raspberry macarons soon, too? I recently made macarons from your pdf and had success on the very first try. I even got feet! Thanks for all of your recipes and inspiration!

I'm with you on the stewed fruits. I have a ton berries left over from Monday's shoot so I'm thinking they're going to turn into a crumble as soon as I finish off the creme brulee, lemon meringue tarts, and banana custard tarts I have sitting in the fridge.

MMMM rhubarb! Rhubarb is by far my most favorite fruit/veg. My best friend even calls me rhubarb because of my love for the sour-sweet, pink lemonade flavored stalk of goodness. I just can't wait for the first sprouts of the year!

I finally saw some rhubarb in the market yesterday. Nothing better in the world! I can still see my mother cutting it in her garden. She made a killer rhubarb pie- the kind that doesn't use any other fruit or tapioca or anything like that. A purist. And it was great. And another day she stewed it. Yum.

Someone online did little baby pies in those small ball jars so I thought when I saw rhubarb I would try it. Your little mini crumbles reminded me! So I'm going to give it a go.

Wanted to tell you I put a link to you on my site yesterday regarding verrines. Hope you don't mind!

These are gorgeous Helen. I have a soft corner for fruit bakes, especially crumbles. No rhubarb grown here, but your post ensures sweet dreams. I too love having a neverending foodie conversations with Mr PAB, or then with myself in my head!!

First off, may I just say you are totally awesome!! I love your blog and your food creations, they look so beautiful and I bet they taste even better than they look. You are so inspiring.

I have to thank you for your Macarons 101 in Desserts mag. I first read this last year and had not been game enough to try making them until this year. After two failed batches, third time lucky after your article saved me. If I could hug you (from all the way in Australia), I would!!!

I am also starting up a food blog. Can't wait to post about my macaron success in the kitchen :)

1. What sort of camera do you use? 2. Do you have a sort-of studio set up at home, or do you just shoot during the day when the light is good? 3. How do you store all your beautiful bowls, spoons and accessories? Do you have a giant shed in your backyard :)

Just wanted to say how beautiful I think your blog is...If it's this bright and colorful in February, I can't wait to see what you cook in the summer when we're overrun with fresh produce and fruit. :)